Vegetable Plate with Curry Dip
In-air meals and snacks on airplanes were once a tasty treat to tide you over on your journey. This snack was served on Northwest Airlines flights in the 1970s.
Servings: 1
Ingredients
Vegetable Plate:
- Romaine lettuce
- 2 celery hearts
- 2 krinkle-cut carrot sticks
- Radish rose
- Cauliflower bud
- Fresh button mushroom
- 2½ oz. salami slices
- 1½ oz. Cheddar cheese
- 1 Mealmate cracker
- 1½ oz. curry dip
Curry Dip:
- 1 c. mayonnaise
- 2 tsp. chili sauce
- ½ tsp. curry powder
- ⅛ tsp. thyme
- ½ tsp. salt
- Dash of pepper
- 2 Tbsp. tarragon vinegar
Instructions
Curry Dip:
- Mix mayonnaise, chili sauce, curry powder, seasonings, and vinegar together.
- Refrigerate for 24 hours to blend flavors.
Vegetable Plate:
- Line plate with Romaine. Arrange celery heart, carrot sticks, radish rose, cauliflower bud, mushroom, salami, cheese and cracker on Romaine.
- Place about 3 Tbsp. of dip in small container on plate.
